Hello, I tried to make some bonbons today but failed miserably, they would not unmold. Could you tell me at which temperature should I pour into molds? It felt like my dark chocolate was too viscous.
So sorry - I am just seeing your comment. For dark chocolate, I melt to 58º, cool to 29º (table or seed) and heat to 31/32º (working temp), but it may differ slightly depending on the brand you use. Keep the chocolate at working temp and do a test strip, if you are not sure.
Hello, I tried to make some bonbons today but failed miserably, they would not unmold. Could you tell me at which temperature should I pour into molds? It felt like my dark chocolate was too viscous.
So sorry - I am just seeing your comment. For dark chocolate, I melt to 58º, cool to 29º (table or seed) and heat to 31/32º (working temp), but it may differ slightly depending on the brand you use. Keep the chocolate at working temp and do a test strip, if you are not sure.